PENENTUAN CRITICAL CONTROL POINTS (CCP) DAN CONTROL POINTS (CP) PADA PROSES PEMBUATAN MI BASAH DARI TEPUNG UBI JALAR DENGAN CAMPURAN PATI UBI KAYU
ABUBAKAR dan WIDANINGRUM
Balai Besar Litbang Pascapanen Pertanian, Bogor
Email: abu.028@gmail.com
ABSTRAK
Terigu merupakan bahan baku utama dalam pembuatan produk-produk makanan yang membutuhkan kekuatan struktur, tekstur, dan kekenyalan seperti pada mi, roti, biskuit, dan produk lain yang membutuhkan pengembangan. Terigu mengandung protein gluten yang menyebabkan produk yang dihasilkan nya memiliki struktur yang kuat serta kekenyalannya tak dapat diragukan lagi. Namun terigu sampai saat ini merupakan bahan baku impor yang harus senantiasa didatangkan dari luar negeri sehingga harganya semakin hari semakin meningkat karena mengikuti kurs dollar. Di Indonesia, salah satu sumber bahan pangan lokal yang dapat dijadikan alternatif sumber karbohidrat pengganti terigu adalah ubi-ubian, dua diantaranya yaitu ubi jalar dan ubi kayu. Ubi jalar yang diproses menjadi tepung dapat dijadikan bahan baku pembuatan mi, baik mi basah maupun mi kering. Sebagai bahan pembantu digunakan pati ubi kayu (tapioka) sehingga mi yang dihasilkan memiliki struktur yang relatif lebih kuat dan tidak mudah patah. Bahan pembantu lain yang ditambahkan yaitu CMC (Carboxy Methyl Cellulosa) dan garam sehingga mi menjadi lebih elastis, kenyal dan dapat diterima dari segi rasa. Pembuatan mi basah dan kering dapat dilakukan baik dalam skala kecil (rumah tangga), menengah maupun besar (industri) serta memiliki prospek yang cerah untuk dikembangkan. Segi keamanan menjadi hal yang mutlak apabila mi ini akan dipasarkan secara komersial. Untuk itulah diperlukan kajian titik-titik kritis (critical control points) dalam pembuatan mi basah dari ubi jalar agar produk yang dihasilkan terjaga keamanannya untuk dikonsumsi masyarakat. Dari analisis yang dilakukan pada usaha mi basah skala UKM (Usaha Kecil Menengah) terdapat 3 (tiga) titik kritis yang perlu dikontrol (CCP) yaitu pada saat pencetakan, perendaman dan pengemasan. Sedangkan tahapan yang termasuk titik yang perlu dikontrol (CP) ada 4 (empat) tahap yaitu tahap pembentukan biang, pencampuran dan pengadukan adonan mi, pemasakan dan penirisan.
Keywords: mi basah, ubi jalar, ubi kayu, CCP, CP
ABSTRACT
DETERMINATION OF CRITICAL CONTROL POINTS (CCP) AND CONTROL POINTS (CP) ON WET NOODLE MAKING ORIGINATED FROM SWEET POTATO FLOUR SUBSTITUTED WITH CASSAVA STARCH
Wheat flour is a main foodstuff in food processing need strength of texture and elasticity for such products like noodle, bread, and other products for developing good structure. Wheat flour has gluten protein lead to good structure and has no doubt on their products elasticity. But the problem is that until current day, wheat flour must be imported from foreign country (US) thus the price always getting increase because of following dollars value. In Indonesia, of one locally food resources was tuber crops, two of them are sweet potato and cassava. Sweet potato processed into flour can become raw material for noodle making; dry and wet noodle. Cassava starch was used for substituting the dough thus noodle as final product has relatively strength structure and not easy to break.Two other additives were CMC (Carboxy methyl cellulose) and salt to bring noodle become more elastic and accepted for its taste. Dry and wet noodle can be produced in small scale entrepreneurship, middle scale entrepreneurship and big scale entrepreneurship (industry) and has bright prospect to be developed in the future. Safety side become most important thing if the noodle will be marketed commercially. So, it is a need to study critical control points (CCP) aspects on noodle making to guarantee its product quality to be accepted by consumers. Analysis applied to wet noodle making on small scale entrepreneurship (UKM) has founded 3 (three) critical control points i.e. on noodle printing, deeping and packaging; meanwhile there has been 4 (four) control points in wet noodle making i.e. gelatinization, dough mixing, cooking and drying the noodle strands after cooking.
Keywords : Wet noodle, sweet potato, cassava, CCP, CP
Keywords: mi basah, ubi jalar, ubi kayu, CCP, CP
ABSTRACT
DETERMINATION OF CRITICAL CONTROL POINTS (CCP) AND CONTROL POINTS (CP) ON WET NOODLE MAKING ORIGINATED FROM SWEET POTATO FLOUR SUBSTITUTED WITH CASSAVA STARCH
Wheat flour is a main foodstuff in food processing need strength of texture and elasticity for such products like noodle, bread, and other products for developing good structure. Wheat flour has gluten protein lead to good structure and has no doubt on their products elasticity. But the problem is that until current day, wheat flour must be imported from foreign country (US) thus the price always getting increase because of following dollars value. In Indonesia, of one locally food resources was tuber crops, two of them are sweet potato and cassava. Sweet potato processed into flour can become raw material for noodle making; dry and wet noodle. Cassava starch was used for substituting the dough thus noodle as final product has relatively strength structure and not easy to break.Two other additives were CMC (Carboxy methyl cellulose) and salt to bring noodle become more elastic and accepted for its taste. Dry and wet noodle can be produced in small scale entrepreneurship, middle scale entrepreneurship and big scale entrepreneurship (industry) and has bright prospect to be developed in the future. Safety side become most important thing if the noodle will be marketed commercially. So, it is a need to study critical control points (CCP) aspects on noodle making to guarantee its product quality to be accepted by consumers. Analysis applied to wet noodle making on small scale entrepreneurship (UKM) has founded 3 (three) critical control points i.e. on noodle printing, deeping and packaging; meanwhile there has been 4 (four) control points in wet noodle making i.e. gelatinization, dough mixing, cooking and drying the noodle strands after cooking.
Keywords : Wet noodle, sweet potato, cassava, CCP, CP
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